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Banana Oat Chocolate Chip Cookies

These soft, chewy cookies are made with ripe bananas and oats, offering a guilt-free treat that's quick and kid-approved.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use very ripe bananas for optimal sweetness.
  • ¼ cup almond butter or peanut butter Substitute with sunflower seed butter for nut-free.
  • 2 tablespoons maple syrup or honey Use agave or extra mashed banana for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 ½ cups old-fashioned oats Rolled oats; quick oats will change texture.
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
Mix-Ins
  • ½ cup dark chocolate chips
  • ¼ cup chopped nuts Optional: almonds, walnuts, or pecans.
  • ¼ cup dried cranberries or raisins Optional.
  • 1 tablespoon flaxseeds or chia seeds Adds fiber and binding.
  • 2 tablespoons shredded coconut Optional topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
  3. Add the almond (or peanut) butter, maple syrup, and vanilla extract to the mashed bananas. Stir until blended.
  4. Sprinkle in the oats, ground cinnamon, baking powder, and sea salt. Stir until the mixture forms a thick, even dough.
  5. Gently fold in the dark chocolate chips, chopped nuts, dried cranberries (or raisins), flaxseeds (or chia), and shredded coconut. Don’t overmix — you want the chips intact.
Baking
  1. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 1 inch apart.
  2. Flatten each mound slightly with the back of the spoon; the dough won’t spread much while baking.
  3. Bake for 12–15 minutes, until cookie edges are lightly golden and the centers are set.
  4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature or 7–10 days in the refrigerator. For nut-free, use sunflower seed butter and omit nuts. For firmer cookies, toast the oats before mixing.